KAX Recipes

[Loz]

There are quite a few of us on here who cook a bit, so i thought we should have a thread to share recipes, ideas, techniques, successes, failures etc.

I felt like a curry tonight so decided to make up a curry snags (the only way i eat them apart from on the BBQ). It wasn't too shabby at all i don't think!! ;D

Lauren's Curried Sausages

1 pack of sausages
1 Onion sliced
2 cloves garlic crushed
2 Tablespoons of butter
2 Tablespoons of good Curry Powder
2 Tablespoons Tomato Sauce
1 tin of Coconut Cream (and then 1/2 tin of water)
Salt and Pepper
3 x medium potatoes chopped up thick
2 x carrots sliced
1/2 Cup peas (could use frozen if you wanted)

Boil sausages so skin comes off. In a large saucepan fry onions and garlic in butter until transparent. Add curry powder and mix well. Add chopped sausages and cook for couple of minutes (make sure you get all the grits off the bottom of the saucepan). Add the coconut cream, tomato sauce and salt and pepper and stir well. Add the uncooked potatoes and carrots. Add water from the coconut cream tin if not enough sauce to cover the potatoes. Turn heat down, cover and leave. Keep stirring occasionally. When potatoes are nearly cooked add the peas. When potatoes are tender and peas are done its done! Serve with rice.

[RebeccaR]

I'll give your recipe a go, as my curried sausages is a bit on the dull side lol

[Nico]

Sounds good Loz, will have to try it without the peas because I don't like them.

Nice and Quick desert that I think I have eaten at every Scottish wedding I have been to.

Nicola's Scottish Cranachan

2/3 cup medium oatmeal
1½ cups heavy (double) cream
2 tbsp. honey
2 tbsp. whisky (or Vanilla essence for Alcohol free)
2½ cups fresh Raspberries

Put Oatmeal in a Skillet to toast it on medium heat, when it is browned (should take about 15 minutes) take off of the heat and add in Honey.
Mix the whisky (or Vanilla Essence) into the double cream when it get's stiff, add a little honey if you have a real sweet tooth.
Layer in a glass with the Raspberries.

(You can add the oatmeal into the Cream but I think layering looks alot nicer.)

[Loz]

Sounds good Nico! Making that next dinner party i have ;D

[Lizzie]

I think I might too! I might add blueberries and strawberries too.

I love making stir frys. Just chuck it all into a wok, and it tastes awesome.

[Casi]

Ooooo, I've got a good one.


Casi's Crockpot Chili

1 lb chunk beef
1 cup black beans
1 cup chopped onions (can be 1/2, we just like onions)
1 tbsp chopped garlic (powder works just as well)
1 can (12 oz) tomato puree
1 cup water
1 tbsp cajun spice (optional)

Basically, you just mix EVERYTHING together into your crockpot and let it go for 4 hours on high or 6 hours on low. If it's coming out a tiny bit dry, just add a bit more water next time. The chunk beef tends to soak up the moisture a lot more than regular ground beef.

(post 8)

[Loz]

What happens to the beans Casi?? I hate them so don't ever cook with them. Do they just break down and thicken the sauce??

[Deleted]

This isn't my recipe, it's from the Cheap. Fast. Good! cookbook, but I had a request for the recipe recently, so I thought if I was typing it up I'd put it in here, too. I doubt anyone here needs a recipe for this, as you're all such good cooks and it's a pretty straightforward recipe, but...

Orange Marmalade-Glazed Chicken over Rice

3 chicken bouillon cubes
1 1/3 cups long-grain rice
1 pound skinless, boneless chicken breast halves, fresh or frozen
1 tablespoon vegetable oil
1 large onion
1/3 cup orange marmalade
2 tablespoons Dijon mustard
3/4 cup dry white wine (can substitute orange juice or chicken broth for nonalcoholic)

1. Place the bouillon cubes in 2 2/3 cups water in a covered medium-size saucepan and bring to a boil. When the water boils, add the rice, stir, and reduce th eheat to low. Cover the pan and simmer until the rice is tender, about 20 minutes.

2. Meanwhile, if the chicken if frozen, run it under hot water so you can remove the packaging. Place the chicken on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.

3. While the chicken defrosts, heat the oil in an extra-deep skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring occassionally, until the onion begins to soften, about 3 minutes.

4. Cut the chicken into bite-size pieces, adding them to the skillet as you cut. Cook, stirring frequently, until the chicken is no longer pink in the center, 5 to 6 minutes.

5. Meanwhile, stir the marmalade and mustard together in a small bowl and set aside.

6. As soon as the chicken is done, add the wine to the skillet and raise the heat to medium-high. Boil, stirring to loosen and brown bits from the bottom of the pan, until the wine evaporates slightly, about 2 minutes. Then reduce the heat to medium and add the marmalade-mustard mixture. Stir until the ingredients are well mixed and the chicken is coated with sauce. Serve the chicken over the hot rice.

[Casi]

Nope, the beans stay solid. It gives each bite a little pop.

[Beck]

Aug 29, 2009 10:55:12 GMT 10 Lizzie said:

Sour cream chocolate cake

Preparation time: 15 minutes
Total cooking time: 35-40 minutes

Makes one ring cake.

Ingredients:

• 1 cup (250g) caster sugar
  
• 1 3/4 cup (215g) self-raising flour
  
• 2/3 cup (85g) cocoa powder
  
• 1 teaspoon bicarbonate of soda
  
• 1/4 cup (60ml) vegetable oil
  
• 3/4 cup (185g) sour cream
  
• 2/3 cup (170ml) water
  
• 2 eggs
  
  1. Preheat oven to moderate 180C. Brush a deep, 20cm ring tin with melted butter or oil.
  2. Place all ingrediants in mixer. Mix in short bursts until mixture is well combined and has a smooth texture.
  3. Pour into tin. Bake for 35-40 minutes or until a skewer comes out clean when inserted into the centre.
  

Sept 16, 2009 9:57:47 GMT 10 Nico said:

I love it because it is nice and quick. There were alot of recipes but this is the one I used .

* 6 handfuls of fat organic rolled oats.( porridge oats are fine)
* Heather honey (or any you can get)
* Salted Butter, about 1 third of an average block.
* Extra thick double or whipped cream.
* 100g, or 4 oz., of fresh raspberries (or any berry)

(Apparently makes 6 but I had to double the ingredients to feed 5!)

Step 1-
Get a medium sized pan and put in the butter and honey. Melt them together. Add the oats and stir until they start to swell as they slightly cook. Take this thick, sticky mixture off the heat.

Step 2
Take cocktail glasses or champagne glasses or any fancy tall glass or a huge glass bowl and layer fruit, cream, oats in that order twice or more in each glass. You should have a stripy effect which ends with a layer of cream and a couple of raspberries on top. Add a mint sprig and another drizzle of whiskey to finish.

I cut out the whiskey because I can't stomach it . Also couldn't find fat oats so I just got a box that said 'Organic oats' any will work, and I couldn't find whipping cream, like the stuff you whip yourself so had to use canned whipping cream which wasn't as good!.

Also it didn't give any guidelines for how much honey to use, I used 2 tablespoons.

[Nina]

Cacoila

* 2 pounds beef stew meat, cut into 1 inch cubes
* 3 oranges, juiced
* 1/4 cup white wine
* 1 teaspoon hot pepper sauce
* 1 teaspoon vegetable oil
* 2 bay leaves
* 2 cloves garlic, crushed
* 1 teaspoon paprika
* 1/4 teaspoon ground allspice
* salt and ground black pepper

1. Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight.
2. Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed.

I add chilli flakes too Oh and I use a slow cooker to cook it not the skillet but it does take longer.

[RebeccaR]

Sounds yummy, might make it, without the chilli


I just call this "Auntie Carol's chicken" because I don't think it has a name.

500g chicken breast fillets--- diced
1 onion--- chopped
3 teaspoons cornflour
3 teaspoons soy sauce
3 teaspoons dry sherry
Pkt chicken noodle soup
250g mixed vegies
1/2 cup of water


Method:
Marinate chicken in a mixture of 1 teaspoon of the cornflour, 1 teaspoon soy sauce and 1 teaspoon of sherry, allow to marinate for a minimum of 2 hours, but if you can leave it overnight.

Fry chicken in 2 teaspoons of butter until brown add vegies and allow to heat through.
Mix remaining cornflour, soy sauce and sherry in a jug with water and chicken noodle soup, pour over chicken and simmer 15 minutes until thick.
Serve on a bed of cooked rice.

[Lizzie]

That sounds nice. My mum makes a curry with French onion soup mix (sounds weird, but it's soo good).

[Deleted]

WOW these recipies all sound great. I love cooking so will probably be checking this one regularly.

The most recent thing I've cooked was hame and cheese scrolls this evening. I made a basic scone dough, rolled it out and spread a thin layer of mustard leaving a small border around the outside. I then covered it in grated cheese and chopped ham, rolled it up so it's a long sausage shape and then sliced into pieces about 2 - 3cms wide and put on a baking tray and cooked for about 20 - 25 min (220c)
Had to try one fresh out of the oven, but breakkie tomorrow is going to be good

[Deleted]

At Bec's request, here's the recipe for the Pleasing Paella I made the other week.

It's from the Cheap, Fast, Good cookbook, so I can't take credit for it.

2 teaspoons olive oil
1 large onion (for about 1 cup chopped)
1 can (6 1/2 ounces) minced or chopped clams
1 chicken bouillon cube
8 ounces regular or reduced-fat kielbasa
1 1/3 cups converted rice
1 can (14 1/2 ounces) diced tomatoes
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce, such as Tabasco (optional)
1 clove fresh garlic, minced, or 1 teaspoon bottled minced garlic
1 cup frozen green peas

1. Heat the oil in a 4 1/2-quart Dutch over or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook, stirring frequently, until the onion begins to soften, about 2 minutes.

2. Meanwhile, drain the juice from the clams into a 2-cup measure. Add enough water to equal 2 cups. Set the clams aside.

3. When the onion has softened, add the clam juice mixture and the bouillon cube to the pot and bring to a boil.

4. Meanwhile, cut the kielbasa in half lengthwise and cut the halves into bite-size pieces; set them aside.

5. When the liquid comes to a boil, stir to make sure the bouillon cube is dissolved. Add hte rice and the tomatoes with their juice. Stir the bay leaves, basil, thyme, paprika, Worcestershire sauce, hot pepper sauce (if using), and the sausage pieces. Then add the garlic, stir well, cover the pot, and reduce the heat to low. Simmer for 18 minutes.

6. Meanwhile, pour the frozen peas into a colander and run tap water over them for about 1 minute to defrost them slightly. Set aside to drain.

7. When the rice mixture has cooked for 18 minutes, stir in the peas and the clams. Cook until the rice is tender, about 2 more minutes. (When it is done, the paella will still be fairly moist.) Fluff and stir the paella with a fork and serve.

Note: We (the creators of the recipe) like the texture of converted rice in this recipe, but long-grain rice can be used.

Marie's Notes: This is not made like traditional paella, so I did a few things differently than the recipe says.
1) I don't like seafood, so I left the clams out. You can add mussels, too, if you're a big seafood person. I would have added chicken if I had thought to buy any.
2) I add tumeric after step 5 to make the rice a yellow color like it is in traditional paella. Only use about a teaspoon. It won't make the rice turn as yellow as it usually looks in paella, but if you use too much you'll be able to taste it!
3) I added corn with the peas--because I like corn and I've never paella without it. If you're not big on peas you can have it without them.
4) They don't tell you when to take the bay leaves out. Take them out before you add the peas and clams or you won't be able to find them!

[Loz]

So using a dressing recipe i've used before i made a new salad tonight. Was pretty good!! I'll use quantities for what would be a large salad.....

Warm Noodle and Sweet Potato Salad

1 packet baby spinach/rocket mix
1/2 pack natural cashews
1/2 red capsicum shopped small
3 shallots chopped fine
1 medium sweet potato (baked in cubes in the oven for about 35 minutes)
1 packet of Changs Crunch Asian Noodles

Dressing
1/4 Cup Caster Sugar
1/4 Cup White Vinegar
1-2 Tablespoons Soy Sauce
1/2 Cup Olive Oil

Mix together over low heat until sugar is dissolved. Add to tossed salad ingredients.

[Lizzie]

Sounds nice Loz, might have to try that one in summer.

[Loz]

The old ducks from the local bowling club are in trouble $$ wise and I saw they have a fundraising cookbook. So I thought I'd get one to support them. It's gold. All these old school recipes for cakes, spreads, desserts, mains.... Well worth $12.50! Just need to decide what to make first now

[Lizzie]

Oh awesome. Those are the sorts of recipes The Pioneer Woman does, and they always look so yummy. Classic recipes. Apparently PW actually bought a bunch of those books and passes them off as her own....

[Deleted]

How wonderful recipe! I’ll give this recipe a try. I have tried so many online cooking recipes at my home. They were really yummy. My family praised me a lot for those dishes. I hope this one would also be delicious!